Want to try new recipes with your White Stone Oysters this fall, but don’t know where to start? Don’t worry–we’ve got you covered. Check out these delicious recipes.
3 Cheese Oysters
Ingredients:
- 14 fresh oysters (if small buy 16-20)
- 5 ounces cream cheese, softened
- 2/3 cup shredded white cheddar
- 1/3 cup cooked, crumbled bacon (or bacon bits)
- 1/4 cup frozen, chopped spinach, thawed, and squeezed
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/3 cup grated Parmesan cheese
Instructions
Step One:
Shuck the oysters.
How to Shuck Oysters: Place one oyster in a folded dish towel. Look for the natural hinge in the small end of the oyster. Insert the tip of an oyster shucking knife into the hinge and firmly dig and twist. Once the oyster is open, wipe the edge of the knife on the towel. Then run the edge of the knife under the oyster to release it from the shell. Leave the oyster in the bottom half of the shell.
Step Two:
Preheat the oven to 450 degrees F. Set the oysters in their shells on the baking sheet.
Step Three:
Squeeze the spinach to remove all excess liquid. In a medium bowl, combine the softened cream cheese, white cheddar, bacon, chopped spinach, garlic, and crushed red pepper. Mix well.
Step Four:
Squeeze the spinach to remove all excess liquid. In a medium bowl, combine the softened cream cheese, white cheddar, bacon, chopped spinach, garlic, and crushed red pepper. Mix well.
Step Five:
Bake for 8-10 minutes, until the cheese is golden. Serve warm.
Oyster Stew
Ingredients:
- 4 tablespoons butter
- 1 large onion, finely diced
- 2 garlic cloves
- 1/4 teaspoon red pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups whole milk or half and half
- 1 teaspoon dried parsley
- 16 ounces fresh raw oysters, undrained
Instructions:
Step One:
Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and sauté until tender, about 5 minutes. Grate in garlic (or mince), continue to sauté for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, and black pepper. Stir to toast (about 1 minute).
Step Two:
Drain oysters and reserve liquid (oyster liqueur).
Step Three:
Reduce heat to low. Add milk, parsley, and oyster liqueur.
Step Four:
Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste. Add oysters and continue to cook over low heat until oysters begin to curl on edges.
Fried Oysters
Ingredients
- 12 large fresh (live) oysters, shucked
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 2 to 3 tablespoons vegetable oil
- Lemon Wedges
- Hot sauce
Instructions
Step One:
Place shucked oysters in a colander to drain.
Step Two:
Dip drained oysters in beaten eggs, and then in breadcrumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.
NOTE: An easy way to coat the oysters with the breadcrumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then gently shake.
Step Three:
Heat vegetable oil in a frying pan to 370 degrees F or until quite hot.
Step Four:
Fry oysters until golden brown on one side, then turn over each oyster carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Step Five:
Serve
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